I was inspired recently when reading this article on Companion Planning your Garden on Lylah’s blog. As a novice gardener, I’ve learned a lot this season and am already planning ahead for next and love Lylah’s blog and this particular article for information and inspiration! In the article, the authors discuss plants that benefit each other when planted near or in companion to each other, and also discuss the trinity of squash, corn and beans that the native Americans called the “Three Sisters.” Not only are they companion plants, but together create a perfect protein and were major sources of Native American menus, in all parts of the country. As one of three girls (the original Three Sisters, above – I’m in the middle), I loved the name in and [... To read more, click here ...]
Does the world need another recipe for meatloaf? Probably not. But the thing is, I like my recipe better than any other, and this is my blog, so here it is! I’ve experimented with all kinds of meatloaf recipes. The basic recipes, which were too blah, the epicurean recipes full of various sausages and strange herbs (I’m talking to you, Mario Batali) – they just didn’t give enough true, old-fashioned meatloaf vibe, and finally, through trial and error, developed the one below. Makes enough for family dinner with a piece or two leftover for a meatloaf sandwich tomorrow (cold, with mayonnaise, thank you), enough “adult ” flavors to please a discriminating palate while still being traditional enough to give the warm cozies with each bite. And . . . . [... To read more, click here ...]
My family could eat Mexican food nearly every night. I love that, traditionally, Mexican food is very healthy and “real” food (beans, rice, protein, fresh veggies, lard, escabeche . . . . yummmm) and I feel great serving it to them. I’ve been augmenting some family favorites to make my recipes more nourishing and am excited to share one of our new favorites below! I made a double batch of this; one for dinner and one for the freezer, and it was a big hit! Spanish Brown Rice 14 oz. can of diced tomatoes 2 cloves of garlic, diced 1/2 onion, chopped (about 1/2-2/3 cup) 1/2 bell pepper, chopped 2 green onions, chopped 1 Tablespoon vegetable oil (I used coconut; olive oil would also work great) 1 Tablespoon sea salt [... To read more, click here ...]
Trying to clean out our fridge recently I came across half of a head of cabbage. We’re not huge cabbage lovers around here (though we try!) and so I had to think long and hard about how best to use this produce to create a healthy and flavorful meal that we’d enjoy both for dinner and eat as leftovers. I found a traditional recipe for cabbage rolls where they are cooked over sauerkraut (rather than tomato sauce, which is another option) and, with a little playing around of the seasonings, made them Latina by using Cortido as the base and mixing the filling with spices like Mexican oregano and green chile. Enjoy! Latina Cabbage Rollsserves 4 8-10 cabbage leaves, washed and steamed for 8 minutes until soft1 pound lean ground [... To read more, click here ...]
Welcome to the Heartland! Reformed Urbanites, we are enjoying new life on a small family farm/homestead in the Midwest. Join us as we garden, cook, read and enjoy our boys; becoming better stewards of the Earth while raising our family.
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